
Breakfast Tostadas with Cumin-Roasted Fingerling Potatoes
Ingredients (16)
- For the potatoes:
- 1 1/2 pounds fingerling potatoes
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground ancho chile
- 1/2 teaspoon ground coriander
- salt and black pepper to taste
- For the tostadas:
- vegetable oil for frying the tortillas
- 6 4- inch corn tortillas
- 6 large eggs
- 1 cup Cotija cheese
- 1 cup tomatoes
- Cilantro leaves for garnish
- Guacamole for serving
- Pat of butter for frying eggs
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Directions
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